The practice of pork and celery dumplings:

　　和面

　　and

　　这个是由俺家的面包机完成的，就是面、水、盐活成略硬的光滑面团，所以无图。面粉和水的比例根据不同的粉适当调整即可，总归一句话：面是死的人是活的，软了就加面，硬了就加水，就OK啦。用面包机和面可以不费力气就和的比较筋道，但是没有的话自己揉面也是可以的，只是稍微累了点。

　　This is done by the bread machine of the ans, it is noodles, water, salt to make a little hard smooth dough, so no picture. The proportion of flour and water is adjusted according to the different powders, and the total is a sentence: the person who is dead is alive, and when it is soft, it is added to the surface, and when it is hard, it is OK. It's ok to use a toaster and noodles without effort, but it's ok to knead your dough, just a little bit tired.

　　拌馅儿

　　The stuffing mix

　　1、搅拌肉馅：猪肉丁+一个鸡蛋+适量白胡椒粉、黑胡椒粉、盐、糖、料酒、老抽、生抽放盆中;大葱和姜切成细末;全部放在一起开始一个方向搅拌，力气活儿，要搅的越粘稠越好。

　　Stir meat filling: pork tin + an egg + moderate white pepper, black pepper, salt, sugar, wine, old soy sauce and potted. Scallions and ginger cut into thin pieces; Put them all together in one direction and stir in one direction. The harder you work, the more viscous it is.

　　2、处理芹菜：芹菜洗净，把杆儿和叶子分开;锅里放水，烧开后先把菜杆儿放入焯水，至菜杆儿变软即可;再把叶子放入焯水，这个2分钟就可以了;然后把过水的芹菜切成小丁，备用。

　　Handle celery: wash celery, separate the rods from the leaves; Put the water in the pan, then boil it and put it in the blanched water until it is soft. You put the leaves in the blanch, and you can do that in 2 minutes; Then cut the water celery into small cubes.

　　3、调馅儿：把搅拌好的猪肉馅儿与切好的芹菜混合均匀，即可。

　　Make the filling: mix the pork and the chopped celery evenly.

　　4、包饺子：这个就不多说啦，就是擀皮儿、包馅儿。

　　Make dumplings: this is not a lot to say, it is to make a roll and make a filling.

　　5、煮饺子：水烧开后下饺子，等水再次煮开，到凉水继续煮，大概三次，就可以出锅，这个方法其实不是最好的，煮不出面香味，只是为了不扑锅，实际上第一次多加水，再就不用加了。至于什么时候熟，要看面的颜色，应该是发黄的，打开锅盖饺子涨的最大香味出来的时候就是煮熟了，当把捞出来时饺子则会收缩。

　　5, boiled dumplings: after the water to boil the dumplings, such as water, boil again to cold water to boil, about three times, you can out of the pot, this method is not the best, not boiled flour fragrance, just to save pan, actually more water for the first time, you don't have to add again. As to when cooked, depends on the color, should be yellow, open the lid dumplings rise out the biggest fragrance is cooked, dumplings will shrink when put out.

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